So far I have experience with the following:
Apple, Cherry, Oak, and combinations of Oak and cherry or apple. I find that bacon cooks a little too quick to really absorb much smoke, but found that a relatively constant oak smoke for several hours works real well for a light smoked flavor with the ribs and pulled pork (which also comes out in chili if done that way as well). I haven't had too much success with the fruit woods getting a good smoke flavor, but then they generally are lighter and sweeter. Although maybe I just wasn't using enough as I started with those and then moved into oak with more experience...

I just picked up some hickory to play with and have heard good things about it.

I didn't seem to notice much of a skin discoloration from the fruit woods to be honest though. Maybe its more for a competition/restaurant thing.

What are your favorite woods to use for various meats? What are your favorites/ones you would not reccomend?